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Food and Nutrient Databases: Overcoming the Seesaw Between Comprehensiveness and Completeness Denise King, PhD Lisa Harnack, DrPH, RD University of Minnesota Nutrition Coordinating Center ncc.umn.edu
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Nutrition Coordinating Center Mission: To develop, provide, and support state-of-the-art methods and databases for researchers for the collection and analysis of dietary data Founded in 1974 to support NHLBI Lipid Research Clinics (LRC) and the Multiple Risk Factor Intervention Trial (MRFIT)
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Objectives What exactly is a food and nutrient database? How are these databases used? The challenge- completeness versus comprehensiveness Solutions to this challenge
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What is a food and nutrient database? Database that quantifies the nutrient composition of foods Total Protein (g)1.09 Total Fat (g)0.33 Total Carbohydrate (g)22.84 Total Dietary Fiber (g)2.6 Magnesium (mg)27 Phosphorus (mg)22 Potassium (mg)358 Sodium (mg)1 Vitamin C (ascorbic acid) (mg)8.7 Thiamin (vitamin B1) (mg)0.031 Riboflavin (vitamin B2) (mg)0.073
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Food and Nutrient Database Uses
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Nutrition Labeling
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Self Quantified Movement- Diet Trackers
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Research F.D.A. Ruling Would All but Eliminate Trans Fats The New York Times November 7, 2013 Study Questions Fat and Heart Disease Link The New York Times March 17, 2014 Obesity Studies Tell Two Stories, Both Right The New York Times April 14, 2014
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Nutrition Surveillance NHANES – National Health and Nutrition Examination Survey FITS - Feeding Infant and Toddlers Study (Gerber)
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Medical Management of Diseases
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Menu Planning in Institutions
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Variety of databases available Public Private
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Common Needs
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Includes the Foods Americans Eat
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American Palate is Diversifying Spring Roll Naan Arroz con Leche Tamale Kreplach Spanakopita Cannoli Chinese Broccoli Tabbouleh Jambalaya Caribou Stew General Tso Chicken
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Kept Current with the Marketplace
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A High Level of Completeness Does the database include the nutrient(s) needed (e.g. oxalic acid)? How complete are the nutrient data for foods in the database?
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Seesaw Issue Comprehensive Complete
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Seesaw Issue Comprehensive Complete
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Comparison of Completeness *Source: International Nutrient Databank Directory, http://www.nutrientdataconf.org/indd/index.cfm?event=databases http://www.nutrientdataconf.org/indd/index.cfm?event=databases Accessed Aug 29,2014 Database# Foods# NutrientsVitamin D Completeness (%) FNDDS*7,2536559 NCC18,000165100 ESHA*40,00013320
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How do we achieve a balance between comprehensiveness and completeness?
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How do we go beyond the label nutrients?
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Reverse Engineer Foods to Create Food Formulations/Recipes
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Food calculation program that… Estimates ingredient amounts that –Follow ingredient statement convention AND –Produce a recipe with a nutrient composition profile that closely matches nutrition facts panel information
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‘Core’ foods allow reverse engineering to work
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Other Challenges Language used to describe foods Descriptive AND user friendly! Currency – consumer choice is exploding, an effect of consumer demand and public policy
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Future Considerations Branded Food Products Database – current nutrition label and ingredient information provided by manufacturers International Databases – different languages, nutrient fortification levels present difficulties (FAO-INFOODS)
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Resources http://www.ncc.umn.edu/ http://www.nutrientdataconf.org/indd/ http://www.ncc.umn.edu/products/databaseconsiderati ons.htmlhttp://www.ncc.umn.edu/products/databaseconsiderati ons.html http://ndb.nal.usda.gov/ http://www.ars.usda.gov/News/docs.htm?docid=12089 http://www.fao.org/infoods/infoods/tables-and- databases/en/
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